| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 1 | Spring chicken | |
| 2 | tb | Sherry |
| 1 | ts | Salt |
| 2 | Or | |
| 3 | sl | Fresh ginger root |
| 1 | Scallion | |
| 1 | c | Stock or water |
INSTRUCTIONS
1. Rub chicken inside and out with sherry and salt. Place bird in a heatproof bowl. 2. Slice ginger root and trim scallion stalk; place inside bird's cavity. Then pour stock over. 3. Steam until done (35 to 40 minutes). See "How-to Section". NOTE: This chicken can be served hot or cold. When using it for cold dishes, remove skin, slice meat thin and serve either in salads or with dips for white-cut chicken. (See following recipes for "... Dip for Chicken": "Soy-Oil", "Oil-Salt", "Chicken Fat-Soy", "Garlic-Soy", "Mustard-Soy" or "Hoisin".) VARIATIONS: 1. In step 1, rub the chicken first with 2 tablespoons soy sauce, then with 1 tablespoon peanut oil and a few drops of sesame oil. 2. Add the sherry, salt, scallion and ginger root to the stock instead of the chicken. 3. After step 3, transfer 1 cup of chicken liquid to a large saucepan. Add 4 tablespoons soy sauce, 1 tablespoon sugar and 1/2 teaspoon sesame oil. Heat slowly, stirring. Then add chicken and cook over medium heat, turning frequently until bird is evenly colored. Let cool slightly. With a cleaver chop, bones and all, in 1-1/2- inch sections; or carve Western-style. Serve hot or cold, garnished with Chinese parsley. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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